Perogies With Various Traditional Fillings

• Dough
• 3 cups flour
• 1 egg
• 2 teaspoons vegetable oil
• 1 teaspoon salt
• 3/4 - 1 cup water
• Cottage cheese and Dill filling
• 1 kg dry curd cottage cheese
• 5 eggs, whipped
• 1 cup grated sharp cheddar cheese
• 6 -8 teaspoons fresh dill, chopped
• 1 teaspoon salt
• Sauerkraut and Bacon filling
• 1 lb bacon, cooked, crumbled and most of the fat added to the dry sauerkraut
• 1 (32 ounce) jar sauerkraut, drained well
• 1/2 - 1 teaspoon salt
• Potato and Cheese filling
• 4 medium potatoes, boiled and mashed
• 1 onion, grated
• 3 cups grated old cheddar cheese
• salt

1. note***The dough recipe is for around 50 perogies.
2. At least 1 batch for each filling.
3. I make a day of this and triple each recipe.
4. Believe me, they don't last long!
5. For the dough: Mix egg, oil and water.
6. Add to flour and salt and knead to elastic.
7. Flour your counter top and rolling pin.
8. Roll the dough to around 1/4 inch thick and cut into small circles.
9. Stretch with fingers and add 1 t. filling, fold over and flute.
10. Boil until perogies float.
11. Cool before freezing.
12. Cottage cheese and Dill filling: In a large bowl mix all ingredients together well and fill perogies.
13. Sauerkraut and Bacon: In a large bowl mix together all ingredients well. Bacon fat will cling to the kraut. Fill perogie dough.
14. Potato and Cheese: In a large bowl mix well the potato, cheese, salt and mix well. Fill Perogie dough.
15. You will need about 1 and 1/2 recipes for the dough for each batch of filling, depending on how thick or thin you roll your dough.

dough, flour, egg, vegetable oil, salt, water, filling, cottage cheese, eggs, cheddar cheese, fresh dill, salt, bacon filling, bacon, sauerkraut, salt, and cheese filling, potatoes, onion, cheddar cheese, salt

Taken from www.food.com/recipe/perogies-with-various-traditional-fillings-20108 (may not work)